Cajun Marinated Pork Chops
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 236 |
| pro | 22 g |
| total fat | 9 g |
| sat. fat | 3 g |
| carb | 17 g |
| fibre | 1 g |
| chol | 61 mg |
| sodium | 638 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 14 |
| vit A | 8 |
| vit C | 15 |
| folate | 5 |
Freeze these savoury chops right in the marinade so they're ready and waiting to pop into the oven along with baking potatoes and squash wedges.
Ingredients
- 1/2 cup ketchup
- 2 tbsp Dijon mustard
- 1 tbsp fancy molasses
- 1 tbsp cider vinegar
- 2 tsp Cajun seasoning
- 2 tsp Worcestershire sauce
- 1/2 tsp dried thyme
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 bone-in pork loin chops, about 1-1/4 lb (625 g)
- 1 tbsp chopped fresh parsley
Preparation
In bowl, stir together ketchup, mustard, molasses, vinegar, Cajun seasoning, Worcestershire sauce, thyme, onion and garlic. Scrape into large freezer bag. Add chops; seal and turn to coat. Refrigerate for 4 hours. (Make-ahead: Freeze for up to 1 month; thaw in refrigerator, 24 hours.)
In skillet, bring chops with marinade and 1/2 cup (125 mL) water to boil; reduce heat to low, cover and simmer until fall-apart tender 40 minutes. Transfer pork to serving platter. Increase heat to medium-high and cook until reduced to about 1 cup (250 mL), about 8 minutes; pour over chops. Sprinkle with parsley.
Source : Canadian Living Magazine: November 2003
- Keywords : Dinner; Cajun; Main Course; Pork; Skillet; Dijon mustard; Molasses; Ketchup; Marinating;
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